Name: Red Wine Braised Short Ribs with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Beef Short Ribs (braised); 1 medium Carrot; 0.5 cup chopped Parsnip; 0.25 piece Onion; 2 cloves Garlic; 0.25 cup Red Wine; 0.5 cup Beef Broth; 1 tsp Olive Oil; 2 sprigs Fresh Thyme; Salt and Pepper to taste

Red Wine Braised Short Ribs with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Short Ribs with Root Vegetables

Savor tender, braised short ribs infused with deep red wine and aromatic herbs, nestled among a medley of hearty root vegetables. This comforting dish brings a delicate balance of savory beef and naturally sweet, caramelized vegetables—a satisfying plate that warms both body and soul.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

32.6g

Fat

23.4g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Short Ribs (braised)

1 medium Carrot

0.5 cup chopped Parsnip

0.25 piece Onion

2 cloves Garlic

0.25 cup Red Wine

0.5 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat a heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil.
2
Season the short ribs generously with salt and pepper.
3
Sear the short ribs in the pot until browned on all sides, about 3-4 minutes per side, then remove and set aside.
4
Reduce heat to medium, add the chopped onion, garlic, carrot, and parsnip. Sauté for 4-5 minutes until softened.
5
Deglaze the pot with red wine, scraping up any brown bits from the bottom.
6
Return the short ribs to the pot and add beef broth along with fresh thyme sprigs.
7
Bring to a gentle simmer, then cover and let braise on low heat for about 1.5 to 2 hours until the meat is tender and the flavors meld.
8
Taste and adjust seasoning with salt and pepper before serving.